Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation |
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Authors: | Miriam Ortega Heras M Dolores Rivero-Pérez Silvia Pérez-Magariño Carlos González-Huerta Mª Luisa González-Sanjosé |
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Affiliation: | 1.Estación Enológica, Instituto Tecnológico Agrario de Castilla y León,Rueda,Spain;2.Dpto Biotecnología y Ciencia de los Alimentos,Universidad de Burgos,Burgos,Spain |
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Abstract: | Microoxygenation is a wine-making technique consisting in the addition of small and controlled amounts of oxygen. This study
has examined the effect of this technique on the volatile composition of two red single variety wines during two successive
vintages. The microoxygenation treatment was applied at the end of alcoholic fermentation and before beginning malolactic
fermentation. Once the microoxygenation treatment had finished, wines were aged in new American oak barrels for 12 months.
The results obtained showed that the microoxygenation treatment did not cause significant changes in the varietal and fermentation
volatile compounds, however microoxygenation slowed down the extraction of some of the volatile compounds extracted from wood.
A varietal and vintage effect was also observed for some of the compounds studied. |
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Keywords: | Volatile compounds Red wine Microoxygenation Oxygen |
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